Honduran Chocolate Fudge Brownie Recipe

Preheat and prepare pan

Preheat oven to 350°F (175°C). Line an 8-inch (20 cm) square baking pan with parchment paper leaving an overhang on two sides for easy removal; lightly butter the parchment.

Melt chocolate and butter

Place chopped Honduran chocolate and butter in a heatproof bowl set over a simmering pot of water (double boiler) or microwave in 20–30 second bursts, stirring between, until smooth and fully melted. Remove from heat and let cool 2–3 minutes.

Combine sugar and chocolate

Whisk the granulated sugar into the slightly cooled chocolate-butter mixture until well combined. The mixture will be glossy and thick.

Incorporate eggs and flavor

Whisk in the eggs and extra yolk one at a time until fully incorporated and the batter is glossy. Stir in the vanilla extract and espresso powder (if using).

Dry ingredients

Sift together the gluten-free all-purpose flour, almond flour, cocoa powder, and sea salt into a bowl. Gradually fold the dry mixture into the wet chocolate mixture with a rubber spatula just until no streaks of flour remain — do not overmix.

Bake

Pour batter into the prepared pan, smooth the top, and tap the pan once on the counter to remove large air bubbles. Bake in preheated oven for 22–26 minutes for a fudgy center (a toothpick inserted in the center should come out with moist crumbs). For more set brownies, add 3–5 extra minutes. Rotate pan halfway through baking for even browning.

Cool

Remove from oven and allow brownies to cool in the pan on a wire rack for at least 30 minutes. Use parchment overhang to lift brownies from pan and cool additional 10–15 minutes before slicing. Serve warm or at room temperature.

Toast pecans: While brownies cool, toast pecans in a dry skillet over medium heat for 4–6 minutes, stirring frequently, until fragrant and lightly browned. Transfer to a plate to cool and chop coarsely.

Warm caramel: Gently warm caramel sauce in a small saucepan over low heat or microwave briefly until pourable. Do not boil.

Assemble and serve: Cut brownies into 8 equal squares. Place a warm brownie on a dessert plate, top with 1 scoop (approx. 1/2 cup) vanilla ice cream, drizzle with about 1–2 tablespoons (15–30 ml) warmed caramel sauce, and sprinkle with chopped toasted pecans. Finish with a light pinch of flaky sea salt if desired.